Korean marking salad. Salad with Korean carrots and prunes

Salad technology has been rapidly developing in all cuisines of the world since the second half of the eighteenth century. The geographical proximity of Asia, with its culture and traditions, allows you not only to get acquainted with the cuisines of Asian countries, but also to adapt it culinary secrets to Russian cuisine.

Carrots, in Korean, have long gained serious popularity, as independent dish, side dish and appetizer. It is increasingly used with success as an ingredient for delicious and simple salads with Korean carrots.

Delicious and simple salads with Korean carrots - general technological principles

For a carrot salad in Korean, you definitely need one ingredient - carrots, in Korean. And if all the other components of a cold dish are necessary, to one degree or another, from time to time, then without this spicy carrot salad you can, of course, prepare a cold dish, but it will be a completely different salad.

For delicious and simple salads with Korean carrots, it is simply necessary. You can buy this salad at finished form at the market, in the culinary departments, or you can prepare it yourself. Moreover, firstly, it is not difficult, and secondly, it will always come in handy - even if you are not going to make a salad from it, it is an excellent side dish for meat and fish dishes, vegetables.

For this reason, we will consider the recipe for Korean carrots, the main component for delicious and simple salads with Korean carrots, in more detail.

The secret of delicious Korean carrots lies in the marinade that is used to prepare them. And the composition of the marinade, in addition to the traditional components used in canning vegetables - vegetable oil, salt, sugar and acetic acid– has a slight difference in the set of spices for carrots, in Korean. This mixture can be purchased at any retail chain, or you can prepare it yourself. It includes: three types ground pepper– hot, red, sweet paprika and ground black, ground seeds coriander and garlic. As you can see, nothing unusual. However, there is no difficulty in preparation either, except special device- shredders for chopping carrots into just such long, thin strips. Using this set of spices for marinade, you can cook mushrooms, cucumbers, and many other vegetables.

Korean carrot salad goes well with many foods, which, in fact, can be seen in the examples of recipes for delicious and simple salads with Korean carrots.

Recipe 1. Delicious and simple salads with Korean carrots - warm salad for breakfast

Ingredients:

For 4 servings:

Mushrooms, fried 240 g

Onion greens 120 g

Liver, chicken, stewed 280 g

Beans, boiled 320 g

Carrots, Korean 360 g

Dill, lettuce (for serving)

Dressing: mayonnaise, pepper (ground, black), garlic, lemon juice

Preparation:

Cook the soaked beans until tender. Peel the poultry liver from films, cut into cubes; First, lightly fry, seasoning with spices, then simmer, adding a little milk to the saucepan. Cut the champignons into slices and fry them too. Squeeze the Korean carrots to remove excess marinade. Finely chop the green onions and dill. Combine all ingredients, including Korean carrots, heat in a saucepan and place on a dish decorated with lettuce leaves. Sprinkle chopped dill on top. Serve the dressing in a gravy boat.

Recipe 2. Delicious and simple salads with Korean carrots, roast beef and grapes

Product composition:

For 4 servings:

Green apple (sweet and sour) 160 g

Carrots, Korean 320 g

Roast beef, marinated 450 g

French fries 360 g

For refueling:

Sour cream 15% 150 ml

Salt, spices

Apple or grape vinegar(or dry, white wine) 50 ml

To submit:

Salad, large leaves

Herbs (red basil)

Grapes, fresh (white, seedless) 280 g

Preparation:

Cut the peeled apples and marinated beef into strips. Fry the potatoes, let the oil drain after frying and cool. Place the prepared salad in a mound on a flat surface, round dish covered with leaves curly lettuce, on top – grape berries, basil leaves. Prepared sauce made from sour cream, chopped herbs with garlic and dry wine, serve separately with the salad. For this salad you can also prepare a sauce based on olive or mustard oil, without sour cream.

Recipe 3. Delicious and simple salads with Korean carrots, mussels and crab sticks - “Poseidon” cocktail salad

Ingredients:

For 6 servings (weight: net):

Red, salad pepper 180 g

Korean carrots 120 g

Boiled eggs 6 pcs.

Sesame (seeds) 100 g

Shrimp, peeled 350 g

Crab meat (or sticks) 240 g

Onion, green 160 g

Mussels, marinated 250 g

Lemon slices (for decoration) 140 g

Olives (for decoration) 220 g

"Feta" 240 g

Arugula (for decoration) 50 g

Salad dressing:

− soy sauce 15 ml

− vinegar 40 ml

−olive oil 140 ml

−sugar (or honey, liquid)

− garlic 25 g

− basil, fresh (green) 130 g

− rosemary 40 g

Preparation:

We start by preparing the sauce for the festive cocktail salad: shake off the water from the washed rosemary and basil leaves, add one or two large cloves of garlic, oil and blend everything with a blender until a thick mass is formed. Then pour in wine vinegar with soy sauce and season with salt and sugar (or honey). Blend the dressing again with a blender and pour into the gravy boat.

Free the mussels from the marinade, cook the shrimp and peel them. Cut the rest into small cubes, along with eggs, red pepper, crab sticks, chopped green onions and "Feta". Cut the canned mussels into 2 or 4 pieces. Lightly fry the sesame seeds in a dry frying pan to release their aroma.

We begin to lay the salad in layers in tall and wide glasses, in layers. The bottom layer is Korean carrots. Next, one by one:

crab sticks,

green onions(sprinkle with lemon juice).

On top of the onion are pieces of Feta. You can break the cheese instead of cutting it small pieces. Place shrimp, olive rings on the cheese and sprinkle toasted sesame seeds. Hang a sliced lemon on the edge of the glass and insert a sprig of arugula into the salad. Glasses with sea cocktail-salad place on plates covered with napkins.

Recipe 4. Delicious and simple salads with Korean carrots - vinaigrette with fish and eggs

Interesting combination– Korean carrot salad in Russian vinaigrette. Vinaigrette with herring has been prepared in Russian cuisine for a long time, but recipes for vinaigrettes with smoked herring and carrots in Korean are something new and intriguing.

Product composition:

For 6 servings:

Korean carrots 320 g

Beetroot, baked (table, dark red) 360 g

White cabbage, fresh 450 g

Lemon juice 70 ml

Baked potatoes 350 g

Green, canned peas 280 g

Onion, pickled 180 g

Eggs, boiled 300 g (net)

Salted cucumbers(marinated) 140 g

Herring, fatty, smoked (fillet) 480 g

Sunflower oil, unrefined (first pressing) 120 ml

Salt, sugar (for dressing)

Preparation procedure:

Wash potatoes, beets without damage, thoroughly, remove dirt with a brush, dry with a napkin, grease the surface of the vegetables with oil (refined) and bake until tender. When the roasted vegetables are warm, peel them to make it easier to remove the skins. Leave to cool completely. Chop the onion and cabbage (white cabbage). Mash the cabbage with salt and sugar. Soak the onion in acidified water until the bitterness is eliminated. Except for cabbage, onions and Korean carrots, all products for the vinaigrette are cut into cubes. First, chop the beets and seal them with oil so they don't color the rest of the ingredients. To do this, mix the chopped beet cubes well with the addition of oil and hold for a few minutes before adding to the vinaigrette in a separate bowl.

Combine all ingredients and place in a salad bowl. You can decorate with boiled eggs, cut in the shape of water lilies or lilies, and fresh cucumber (leaf) thin slices pickled carrots and beets, rolled into roses.

Baked vegetables in salads create special taste. They are less watery and retain their natural flavor more. It is very important that the oil for the vinaigrette is fresh and aromatic.

Recipe 5. Delicious and simple salads with Korean carrots, chicken fillet and mushrooms marinated in pita bread

If you think about it, the oriental “shawarma” beloved by many is a salad in pita bread. And such a “travel” version of a tasty and simple salad with Korean carrots can always come in handy in the recipe box. Homemade food is always better and tastier!

Ingredients:

For 4 servings:

Chicken fillet (grilled)

Fresh cucumber

Carrots, Korean style

Cheese, hard (any)

Marinated mushrooms

Cabbage, Chinese cabbage (or lettuce)

For the sauce:

Tomato dressing, spicy, with garlic

Mayonnaise

Mustard.

Preparation:

If you want, you can wrap this salad in pita bread and place it in travel containers. You can simply serve it in a salad bowl and place the sauce next to it, made up of equal parts tomato ketchup and mayonnaise. You can arrange the salad in the form of a cocktail, placing it in layers in bowls, garnishing with herbs, a slice of lemon and an olive.

Preparing this salad is extremely simple: separate the grilled chicken from the bones and skin and cut into cubes. You can use fried or baked chicken fillet. The taste of the salad will not change.

Free the mushrooms from the marinade and cut into plastic pieces, along with the cucumbers. Add Korean carrot salad, shredded fresh cabbage (do not add salt or crush). Grate the cheese on a coarse grater.

All components of the salad and dressing-sauce are taken in equal proportions.

Recipe 6. Delicious and simple salads with Korean carrots and squid

For those who want to completely immerse themselves in the atmosphere Korean cuisine- a recipe for a delicious and simple salad with Korean carrots and boiled squid fillet. The advantage of Korean salads is that they can be stored for up to 7-10 days, unlike other mixed salads. The secret of such “life expectancy” lies in a special Korean marinade dressing containing preservative components.

Ingredients:

Boiled squid (carcass fillet) 280 g

Carrots, Korean 420 g

Cucumber, fresh 150 g

Pepper, red (salad) 100 g

For the marinade:

Monosodium glutamate

Alcohol vinegar, concentrated (70%)

Salt (table salt)

Sauce, soy

Refined oil

Spices: coriander, chili pepper (powder), ground black pepper

Cooking method:

Prepare spicy marinade, for salad, in small quantity. The ingredients do not need to be poured generously with dressing, but just mix them well, combining with hot sauce. You will need no more than 20 drops of acetic acid per tablespoon of oil. Add the listed spices to taste.

Cut the boiled and peeled squid carcasses into very thin and long strips, add the prepared carrot salad, thin slices fresh peppers and cucumbers, also cut into slices, not across, but lengthwise. Cucumbers should be chosen that are not too large, with “milky” seeds. The salad must be kept in a tightly sealed container at a temperature of 0 to +6 degrees so that it is saturated with the marinade.

Recipe 7. Delicious and simple salads with Korean carrots – cocktail salad “Spicy”

Ingredients:

For 4 servings:

Oranges, red 0.8 kg (net)

Nuts (roasted hazelnut kernels) 80 g

Sesame, roasted 50 g

Figs, dried 280 g

Green apples 320 g

Carrots, Korean 160 g

Mint leaves (for decoration) 4 pcs.

Cream cheese (any kind, unsalted) 200 g

Blueberries (berries) 150-200 g

Procedure:

Roast the hazelnuts hot frying pan or in the oven, finely detailed. Fry the sesame seeds until lightly browned. Remove orange slices from membrane films and break into 2-3 parts. Cut the steamed figs into slices, apples into thin slices. Sort the blueberries, wash with cold running water, transfer the berries to a colander, and dry on a napkin.

We form the salad in glass or crystal glasses, wide, cylindrical, laying out each ingredient in a thin layer: Korean carrots, figs, oranges, apples, slices cream cheese. Decorate the surface of the glass with sesame seeds, crushed hazelnuts, and fresh mint leaves. Puree the blueberries and top each serving with blueberry sauce.

Recipe 8. Delicious and simple salads with Korean carrots, broccoli and tomatoes

Ingredients:

Broccoli, sauteed 350 g

Carrots, Korean salad 280 g

Mozzarella or Feta 250 g

Olives, black 120 g

Baked tomatoes(dense, meaty) 240 g

Corn 160 g

Basil, parsley 40 g

Lettuce leaves (for decoration)

For the sauce:

− mayonnaise,

− garlic,

− black pepper

Preparation:

Separate the broccoli into individual florets and soak in salted water for a while, then shake off and sauté until tender. Cut the pitted olives into rings and chop the greens coarsely. Baked, small tomatoes When cool, peel and cut into slices, crosswise, or half rings. Cut the Feta into medium cubes. Combine salad ingredients and mix, adding canned, sweet corn, Korean carrot salad. Prepare the sauce separately, adding garlic and spices to the mayonnaise.

Delicious and simple salads with Korean carrots - tricks and useful tips

When preparing salads, try to prepare vegetables and fruit ingredients, remembering that vitamin value many raw vegetables and the fruits keep for a very short time. If you care about healthy and healthy eating, That vitamin products must be cleaned and crushed immediately before use.

Add sauces and dressings to salads just before serving to keep the dish fresh longer.

Many ready-made salads Can be stored in the refrigerator for no more than two hours. Salads prepared using marinade, but not canned, can be stored in the cold for more than long time. Marinated dishes, like any other, should be stored in a closed container.

Korean-style carrots due to their piquancy and in moderation pungent taste, maybe like independent snack, and combine with various products in salads. In addition, it is often added to dishes with Asian noodles funchose. There are also unexpected ingredients in recipes, for example, oranges or kiwis, which go well with carrots.

How to cook Korean carrots

In the Soviet Union, a dish that included cabbage with spices gained popularity. However, the cabbage had to be Beijing. It was extremely difficult for Soviet people to get it, so ordinary carrots began to be used as a substitute. This did not spoil the interesting dish at all, it just made it completely different.

Cooking Korean carrots in this way was not practiced for long; over time, a separate recipe appeared. The idea was to reduce the sweetness of the vegetable by imbuing it with garlic flavor and seasoning it with spices. Before making Korean carrots, you need to chop them finely, and then mix them with garlic, ground peppers, coriander or sesame seeds and vegetable oil.

Korean carrot salad recipe

It is a mistake to think that orange vegetable plays a major role in cold appetizers of this type. Its quantity is approximately the same as other ingredients. Salad recipes with Korean carrots vary in complexity. Some are tasty by adding a small amount different products, to prepare others you will have to stock up thoroughly and spend a lot of time. However, the ingredients can be quite simple, for example, sausage or ham is often added to salads. Or you can use more unusual foods, such as squid or corn.

With Chiken

Chicken meat, especially breast, which contains a large proportion of protein, is often placed in vegetable salads to make them more filling. Korean carrot salad with chicken is great combination, since the vegetable eliminates the dryness of the fillet pieces, while leaving all its piquancy. Even children will like this snack, and you can eat it both in summer and winter.

Ingredients:

chicken breast– 300 g;
Korean carrots – 330 g;
egg – 4 pcs.;
cheese – 180 g;
mayonnaise – 150 g;
salt.

Cooking method:

Weld chicken fillet and eggs.
Cut the finished chicken meat into pieces or disassemble into fibers.
Grind the cooked whites and yolks separately.
The cheese must be grated.
Before preparing the salad, find a deep dish so that all the layers will fit. Place the breast, carrots, cheese, whites and yolks, coating the components with a mayonnaise mesh.

With smoked chicken

For many housewives, the upcoming holidays do not add optimism, but, on the contrary, provide food for painful thoughts about what to cook. In the summer, when vegetables from your own garden are available, there are more options, but before the New Year's celebration you have to be more sophisticated and invent unusual recipes from store products. In such a situation, a salad of Korean carrots and smoked chicken will save you with its simplicity and originality.

Ingredients:

chicken leg smoked – 2 pcs.;
Korean carrots – 220 g;
cucumber – 3 pcs.;
egg – 5 pcs.;
onion – 2 pcs.;
mayonnaise sauce– 100 g.

Cooking method:

Grate the hard-boiled eggs on a coarse grater.
Peel the onions, chop them finely, fry a little until transparent.
Cut the cucumbers into small cubes or pass through a grater.
Separate the smoked meat from the bones and cut it into square pieces.
Place the chicken on the bottom of the salad bowl, place the onion, eggs and cucumber on top. The dish is completed with Korean carrots, which can be decorated with herbs. Lightly coat ingredients with mayonnaise sauce.

With mushrooms

Mushrooms fit perfectly into almost any dish, combining well with beef, pork, chicken or vegetables. Typically, this food is made from white mushrooms, since they are easy to find at any time of the year. Layered salad with Korean carrots and mushrooms will allow you to enjoy all the ingredients separately or, if desired, mix them together.

Ingredients:

champignons – 300 g;
Korean carrots – 155 g;
beef tongue– 400 g;
onions – 1 pc.;
egg – 3 pcs.;
mayonnaise – 120 g;
salt.

Cooking method:

Boil beef in salted water. This should take at least an hour and a half. At the end of cooking, transfer the meat to cold water.
Remove the skin from the tongue and cut into strips.
Hard-boiled eggs should be cut into small slices.
Chop the mushrooms, peel the onion, chop it. Fry both ingredients in a frying pan.
This salad does not need to be layered, so gather all the prepared ingredients and add Korean carrots. Season everything with mayonnaise and mix well.

With crackers

There are dishes that are as easy to prepare as an omelet. These include Korean carrot salad, which does not require a lot of time and products. However, even such a simple, at first glance, appetizer can be diversified, making it interesting and memorable for guests and household members. A dish with croutons is inferior in satiety to meat, but this does not make it any less tasty. To increase calorie content, you can add beans to the composition.

Ingredients:

crackers – 180 g;
Korean carrots – 280 g;
canned beans – 400 g;
cheese – 150 g;
mayonnaise – 200 g.

Cooking method:

Open the can of beans, get rid of excess liquid, and rinse under running water. Place on the bottom of the salad bowl.
Place carrots on top, do not stir.
Grate the cheese and place in a salad bowl.
Add mayonnaise, mix all ingredients together.
You can pre-dry the crackers at home or buy them in the store. They are placed before serving so that they do not have time to get wet.

With liver

If you do not want to use beef tenderloin in cold appetizers, but want to save it for the main dish, then you can opt for offal. Liver is very healthy, but few people like to eat it as a separate product. In this case, you can dilute it with vegetables. Salad with liver and Korean carrots, where mayonnaise serves as a dressing, turns out to be moderately high in calories and appetizing.

Ingredients:

Korean carrots – 320 g;
beef liver – 480 g;
onion – 1 pc.;
salt;
pepper;
mayonnaise.

Cooking method:

Peel the onion and chop it into half rings.
Before preparing the liver, you need to remove the films from it and rinse it well. Cut the offal into small pieces.
If the carrots are cut into long strips, then they should be chopped a little.
Place the onion in the frying pan and fry it a little until golden. Move the liver there and fry for another 7 minutes, remembering to stir.
Cool the onion-liver mixture, put it in a salad bowl, add carrots. Season with mayonnaise, salt, pepper and mix thoroughly.

With crab sticks

The combination of products that taste opposite is often very successful. Merge spicy carrots Can be served with sweetish squid or more affordable crab sticks. As an addition, you can choose a component with a neutral taste, such as eggs. If you like a sweetish taste, then you can add prunes to the salad of Korean carrots and crab sticks to enhance it.

Ingredients:

crab sticks – 120 g;
Korean carrots – 120 g;
bell pepper – 1 pc.;
cucumber – 1 pc.;
tomato – 1 pc.;
mayonnaise – 140 g.

Cooking method:

Cut the sticks into small strips. In this recipe, if desired, they can be replaced with squid meat.
Wash the pepper and remove the seeds. Cut into small cubes.
The washed cucumber and tomato also need to be finely chopped. You can remove the skin from the cucumber, but this is not necessary.
Place layers in a salad bowl: carrots, peppers, crab sticks, tomato and cucumber. Before laying out each subsequent ingredient, coat the previous one with mayonnaise.

Salad Delight

Every housewife wants her culinary products were delighted and asked for treats again and again. Layered salad Delight with Korean carrots will help you surprise your friends. At first glance, there is nothing unusual in it: all the products are ordinary, but they good combination makes the taste of the dish unique. In addition, delivery can be done in original style so that the snack looks appetizing, like in the photo.

Ingredients:

chicken fillet – 250 g;
Korean carrots – 155 g;
mushrooms – 280 g;
onion – 1 pc.;
cucumber – 1 pc.;
mayonnaise.

Cooking method:

Boiled mushrooms and chicken must be cut into strips. Do the same with the cucumber.
Onion You need to chop it into half rings and send it to fry. Place the mushrooms there and add salt.
The bottom of the salad bowl must be greased with mayonnaise, on which the onion and mushroom mixture should be placed. Make a mayonnaise grid.
Chicken fillet is placed on top, and then carrots.
Top layer will become a cucumber. The dish turns out not only tasty, but also beautiful, as in the photo.

Hedgehog

Presentation plays a huge role in the perception of salads on the holiday table. The snack, made in the shape of a cute prickly animal, which you even feel sorry for eating, will not leave anyone indifferent. IN cookbooks containing a recipe for Hedgehog salad, there is a photo that helps form the final version of the dish. However, you can arm yourself with your own imagination and create an animal from memory.

Ingredients:

Korean carrots – 380 g;
chicken breast – 220 g;
cheese – 230 g;
onion – 1 pc.;
mushrooms – 180 g;
egg – 3 pcs.;
mayonnaise;
olives;
greenery.

Cooking method:

Boil the chicken fillet, chop finely. Place at the bottom of the dish lettuce leaves, and on them chicken pieces, forming a drop shape. Spread with mayonnaise.
Chop the onions and mushrooms and fry them until tender. Transfer to chicken. Draw a mayonnaise grid.
Boiled eggs grate on a coarse grater and place on top of the chicken. This will be the next layer.
Grate the cheese and place on a narrow part of the salad. This will be the animal's face.
Place a carrot on the hedgehog's body, forming spines.
Make a nose with eyes from olives, and you can place several small whole mushrooms on the back of the animal.

Glutton

There is an opinion that you can’t get enough of salad because of its lightness and rapid digestibility by the body. However, this only applies to combinations different vegetables, which really do not have a high calorie content. Obzhorka salad with Korean carrots, on the contrary, is very filling and can replace the main dish, which is how it got its name.

Ingredients:

Korean carrots – 120 g;
smoked fillet chicken – 220 g;
pickled cucumbers – 200 g;
champignons – 140 g;
prunes – 150 g;
salt;
mayonnaise.

Cooking method:

Soak the prunes in warm water while you prepare the remaining ingredients.
Wash the mushrooms and cut into slices. Fry them a little without oil along with the carrots.
Chop the cucumbers into small strips and chop the chicken breast into cubes.
Squeeze the prunes and cut into small pieces.
Place all prepared ingredients in a salad bowl, add salt, season with mayonnaise and mix.

With cucumbers

When dishes are stacked in layers, their selection may depend on the choice of each housewife. It is believed that almost any vegetables go together. So fresh cucumber without a pronounced taste it will become great couple For spicy carrots. The spiciness will decrease slightly, allowing the final taste of the food to be felt. Salad with Korean carrots and cucumber – a frequent guest festive tables because of the fast and easy preparation.

Ingredients:

fresh cucumber – 2 pcs.;
Korean carrots – 500 g;
crab meat – 420 g;
green pea– 1 jar;
mayonnaise.

Cooking method:

Crab meat must be cut into small strips.
Peel the cucumbers and cut into short strips.
Place both components in a salad bowl, add carrots and peas.
The future salad must be mixed well, first seasoned with mayonnaise.

Delicious salads with Korean carrots - cooking secrets

Buy important component Each housewife decides whether to cook snacks or prepare them herself. When made at home, you can control the pungency and be confident in the shelf life of the product. This point is very important, since salads with the addition of Korean carrots are distinguished by their freshness. If you went for vegetable ingredient to the store, then make sure that its color is uniform and do not allow large particles of spices to get in.

Video

No man can resist meat dishes, regardless of whether it's salads or something else. It is the stronger sex who will appreciate Korean salads with meat, because they not only have a huge protein content, but also an amazing, exquisite spiciness obtained by adding Korean carrots. Such dishes, like , and in the event of a noisy feast, will come in very handy, and are simply perfect for dinner. And it doesn’t matter at all what else was prepared for this very dinner, this salad will disappear simply with lightning speed, it is so tasty, and original, and self-sufficient.

Undoubtedly, not everyone likes such a product as prunes, but its true connoisseurs will appreciate this dish. Those who prefer not to include it in the composition various dishes, will certainly change their mind if they ever bother to try this beef and Korean carrot salad. Everything in it is incredibly harmonious and exudes nobility.

Try the others that we have prepared for you!

For beef salad with Korean carrots you need:

350 gr. smoked meat;
400 gr. champignons;
2 onion heads;
200 gr. Korean carrots;
80 gr. prunes;
4 large eggs;
30 gr. olive oil;
180 gr. mayonnaise;
4 gr. salt.

Necessary components for decoration:

50 gr. Korean carrots;
1 medium beet;
1 medium apple.

Beef salad with carrots in Korean:

The meat is laid out on a board and cut finely with a knife.
The mushrooms are washed, sorted and the film is removed from the caps, each individual specimen is cut into slices on a board.
Peel the onion and chop it into thin slices with a knife.
Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
Place the eggs in a saucepan, add water and boil for no more than twelve minutes after the water boils. Then the boiling water is poured out, and cold water is poured in and the eggs are cooled in it. After this, the whites are cleaned and cut into small cubes, and the yolks are crushed on a medium-sized grater.
The prunes are poured with boiling water, left in it for a short time, then the water is drained and finely chopped.
All products prepared for this moment, except for the yolks, are poured into a salad bowl and poured with mayonnaise and mixed.
Sprinkle everything with yolks.
Decorate the salad with grated beets, apple slices and Korean carrots.

Tip: it is advisable to cool the salad a little in the refrigerator. When warm, it does not have such bright flavor notes, which instantly open up when cooled.

Beef salad, Korean carrots

It’s strange, but most often only “Vinaigrette” and “Shuba” are prepared from beets, and they are rarely added to a salad with Korean beef. And this despite the fact that this particular root crop has amazing taste and is able to “adapt” to other products. The situation needs to be urgently corrected and prepared. amazing salad Korean beef with beets, which can win the hearts of many.

Required components:

200 gr. Korean carrots;
180 gr. mayonnaise;
300 gr. beef;
200 gr. potatoes;
200 gr. beets.

Salad with beef and Korean carrots:

The potatoes and beets are washed with a brush, then placed in different saucepans, filled with water and boiled. After cooking, pour over cold water, cool, clean and grind using a medium-sized grater.
The meat is washed and placed in a saucepan, if desired, more spices are added, covered with water and boiled, cooled in the broth and cut into thin strips or small cubes.
Place potatoes on the bottom of the dish and coat with mayonnaise. Do not forget to do the same manipulation with other products.
Then the beets are placed on the potatoes.
Next comes meat and carrots in Korean.
Decorate the salad with Korean carrots and beef, if desired, with finely chopped greens.

Advice: beets acquire an extraordinary taste and aroma if they are not simply boiled, but baked in the oven. To do this, all you need to do is carefully wrap it in foil. In addition, the baking process is much faster.

Salad with Korean carrots and meat

In this case, cheese not only helps other products to develop to their maximum potential, but also adds a special tenderness quite spicy dish, makes it both homogeneous and airy, which in itself is already surprising and unexpected. And without that hearty salad made from meat and Korean carrots it becomes incredibly rich and nutritious. There are also other, no less interesting ones that you can prepare for the holiday.

Required components:

300 gr. Korean carrots;
400 gr. meat;
200 gr. cheese;
4 large eggs;
20 gr. green onions;
20 gr. greenery;
20 gr. 9% vinegar;
180 gr. mayonnaise;
2 gr. salt;
4 gr. pepper

Salad with Korean carrots and meat:

Korean carrots are squeezed out a little and cut into slightly smaller pieces.
The meat is boiled in a saucepan with water and cooled, set aside from the heat, but without removing it from the broth, only then cut into small cubes on a board.
The eggs are placed in a saucepan, filled with water and boiled, then the boiling water is filtered and poured ice water, in which the eggs are cooled. Next, they are peeled and crushed on a medium-sized grater.
The greens are washed and finely chopped on a board with a knife.
Take a small grater and grate the cheese on it.
Everything is poured into one salad bowl, where vinegar is already added, pepper and salt are sprinkled, and mayonnaise is added.
Mix everything with a spoon and sprinkle with herbs.

Tip: the spiciness of the dish can be adjusted most accurately only if you do not use store-bought Korean-style carrots, but prepared ones yourself, in which all the spices are added solely to the taste of the hostess herself.

Salad with meat and Korean carrots

It’s difficult to call this dish masculine even if you take into account the presence of meat in it. Kiwi and apples give it an amazing lightness and a completely unrealistic, light and pleasant flavor that will be more to the liking of the fair half of humanity. The contrasting taste here is especially noticeable and attractive. The salad, likewise, makes a truly indelible impression, even with a relatively sparse composition.

Required components:

400 gr. any meat;
2 medium-sized kiwis;
5 large eggs;
2 medium apples;
250 gr. cheese;
200 gr. Korean carrots;
180 gr. mayonnaise.

Korean salad with meat:

The eggs are placed in a saucepan filled with water and boiled, then cooled and peeled, first rubbing the whites and then the yolks.
Boil the meat in another saucepan with water, cool, and chop finely.
Peel the kiwis very carefully and cut them into quarters of rings with a knife.
The carrots are washed with a brush, the skin is peeled off and passed through a special grater for Korean carrots.
Grate the cheese on a medium grater.
The apples are washed and peeled, and grated using the same grater as the cheese.
Place the meat on the bottom of the salad bowl and coat it with mayonnaise. The same process is carried out with other layers.
Next, add kiwi and egg whites.
Then there are apples and cheese.
Next comes carrots in Korean.
The completion of this whole composition are the yolks.

Korean meat salad

Quite simple, but extravagant and even exotic it turns out amazing dish. Everything about it is incredibly simple, but at the same time elegant. It’s quite easy to prepare, and the pleasure from eating it later is simply innumerable. It turns out to be light, satisfying, incredibly piquant and surprisingly fresh. Its peculiarity is also in its design, somewhat reminiscent of the famous “Sunflower” or chips, and accordingly, even a child’s eye will be attracted to the Korean salad with meat.

Required components:

400 gr. meat;
2 large eggs;
200 gr. Korean carrots;
1 small orange;
1 processed cheese;
120 gr. mayonnaise;
60 gr. chips.

Korean beef salad:

The meat is boiled in slightly salted water. Cooking time directly depends on the type of meat chosen. After this, it is not taken out of the broth and cooled. Next, cut into small cubes.
Boil the eggs in a small saucepan, cool with ice water and peel, place on a board and chop into very fine cubes.
Peel the orange, be sure to remove the films and cut into squares with a sharp knife.
The processed cheese is first placed in the freezer for a while and only after it becomes hard is it crushed using a grater.
Place the meat at the bottom of the dish and coat it with mayonnaise, like all layers in the future.
Then the carrots are placed in Korean style.
Next they lay out the orange and eggs.
The cheese is placed on top of them. It is advisable to rub it directly over the dish.
Garnish the Korean meat salad with chips.

Korean-style meat salads with carrots are a real culinary miracle. They contain everything a complete salad needs. It is very filling, making it perfect for dinner and a snack at work. It has a spicy and delicate flavor note, making it suitable for any side dishes. Despite the nutritional value, it does not burden the stomach, but simply saturates it. What makes this dish especially light is the main component – Korean carrots. Such salads are ideal for all holidays, as they are suitable as a complete snack for any occasion, including strong ones. strong drinks. Even regular pasta in combination with these dishes they become delicious and seem like delicacies, real restaurant masterpieces, from which, thanks to this cold appetizer, it’s simply impossible to tear yourself away.

Chicken, corn and Korean carrot salad has already become a part of our lives. The recipe can be changed in any way, creating new variations from simple products. Chicken and corn are common snack ingredients, but you can play them up in ways that make them feel completely new. And most importantly, the technique of preparing them will remain almost unchanged. It's all about the marinades and spices. 5 delicious recipes and we will look at corn today.

Enough delicate salad with corn and Korean carrots, which is not far from traditional. Its specialty is pancakes - a substitute for boiled eggs.

For Korean carrot and corn salad you need:

1 large chicken fillet;
60 ml light mayonnaise;
1 fresh cucumber;
130 grams of corn;
160 grams of Korean carrots;
2 eggs;
1 onion;
10 ml vinegar;
Greenery;
Spices;
Sunflower oil.

Korean carrot and corn salad:

Rinse the fillet and boil in water with spices. Afterwards, cool the meat and cut it into cubes.
Break the eggs into a bowl and add a little salt.
Wash the greens and finely chop them, pour them into a bowl with the eggs and stir. It's best to take dill.
Heat a little in a frying pan sunflower oil, pour in the already beaten egg mixture and bake on both sides.
Wash the cucumber, peel and cut into larger strips.
Open the can of corn and remove the kernels from the marinade.
Remove the peel from the onion and cut into large strips. Then pour hot water and vinegar. After 2 minutes, drain the liquid.
Cooled down egg pancake cut into medium strips.
Remove the carrots from the marinade, squeeze them with your hands and shorten the strips.
Mix all the products together, add mayonnaise and spices. The salad is ready to serve immediately.

Advice: it is best for meat to cool in broth, where it has no chance of weathering and losing its juiciness. In addition, this way the fillet is better saturated with spices. The broth can then be used as a component of soup or sauce.

Salad with Korean carrots and corn

Another one is quite simple, but not without a twist. It prepares quickly, because there are almost no heat treatments, and the Bulgarian-Korean pepper adds mood to the dish!

For a salad of Korean carrots and corn you need:

220 grams of bell pepper;
320 grams of chicken fillet;
15 ml table vinegar;
220 grams of canned champignons;
15 ml apple cider vinegar;
220 grams of crab sticks;
110 grams of corn;
2 cloves of garlic;
Spices;
30 ml lemon juice;
220 grams of olives;
2 onions;
220 ml mayonnaise.

Salad with Korean carrots and corn:

Wash the bell pepper, remove the stalk with seeds and white partitions. Then cut into small cubes. Marinate in table vinegar and spices. Add peeled and chopped garlic here. Leave for half an hour.
Wash the fillet, then cook in water with spices. When cool, remove from the broth and cut into strips.
Boil the corn and separate the grains. IN canned version just remove the grains from the marinade.
Remove the skins from the onions and cut into thin rings. Water on top apple cider vinegar and let marinate for a few minutes, stirring occasionally.
Drain the marinade from the olives. It is advised to take fruits with seeds, but they need to be cleared of them. However, it remains this way more useful properties product.
Cut crab sticks into small cubes.
Remove the mushrooms from the marinade and cut into thin slices.
Drain the carrots in a colander and wait until excess liquid will drain.
Mix mayonnaise with lemon juice.
The salad must be assembled in layers: fillet, mushrooms, corn, crab sticks, peppers, carrots. Don’t forget to cover each layer except the last one with sauce.
Garnish with olives or herbs.

Tip: it will be tastier if you use crab meat instead of crab sticks. In this case, the dish is already served as a second cold dish, and not a salad, but it is amazingly tasty!

Salad with corn and Korean carrots

This recipe is Korean because it includes incredibly tasty and interesting gas station. It instantly transforms all foods into something new and is amazingly appetizing, and its smell can drive you crazy!

For a salad with Korean carrots and corn you need:

260 grams of chicken fillet;
3 sprigs of basil;
10 grams of brown sugar;
3 sprigs of mint;
Paprika;
Half lemon juice;
Sunflower oil;
60 ml soy sauce;
1 clove of garlic;
5 grams of fresh ginger;
1 chili pod (optional)

Korean-style corn and carrot salad:

Rinse the chicken under water and remove excess veins. Cut into long pieces. Roll in paprika and salt, you can add here hot peppers. Heat oil in a frying pan and fry until done.
Drain marinade from corn.
Drain the carrots in a colander and wait until the marinade drains. Afterwards you need to shorten the strips.
Rinse mint and basil in cold water, remove moisture and chop finely. Place in a container. Add lemon juice to this. Peel the ginger, grate (or pass through a press) and add to the greens. Pour in soy sauce and sprinkle with sugar. Peel the garlic and pass through a press, add to the total mass. Mix. For those who want a spicy sensation, the chili pepper needs to be washed, freed from the stalk and seeds, then finely chopped and added to the composition.
Combine all products and season with the resulting sauce. It will be tastier if the chicken is still moderately warm.

Korean carrot and corn salad

Very . Adding orange makes the appetizer very original and you will definitely surprise your guests. Exotic and such nice dish will definitely become one of your favorites.

For the corn and Korean carrot salad you need:

300 grams of chicken fillet;
35 ml lime juice;
45 ml olive oil;
50 ml. sour cream;
130 grams of Korean carrots;
2 cloves of garlic;
2 oranges;
7 ml honey;
Spices;
130 grams of corn.

Korean carrot and corn salad:

Rinse the fillet under water and cut into small pieces, roll in spices, and fry in olive oil until crisp. It will take approximately 10 minutes.
Wash the oranges, remove the pulp and cut it into large pieces. Remove white fibers. Save the juice that remains during disassembly.
Boil the corn and separate the grains from the head. In canned food, just remove it from the marinade.
Squeeze the carrots from the marinade and shorten the strips.
Mix all products together with Korean carrots.
Honey, Orange juice, lime juice, sour cream and a little olive oil, mix. Add spices, including ground red pepper. This will be the sauce that you need to season the entire salad. The dish is ready to serve immediately.

Korean carrot salad, corn, croutons

Which is not only pleasant to look at, but also makes you want to eat it all at once! Crackers complement it wonderfully. Great snack any time of the day!

For corn and Korean carrot salad you need:

1 chicken fillet;
220 grams of cheese;
90 grams of Korean carrots;
120 grams of corn;
80 ml olive oil;
3 slices of white bread;
1 clove of garlic;
Mayonnaise.

Salad with Korean carrots and corn:

Remove carrots from marinade.
The fillet must be cooked until full readiness with spices, then cool it and cut it into cubes.
Boil the corn and separate the grain from the head. In canned food, just remove it from the marinade.
Grate the cheese.
Combine the above ingredients and season with mayonnaise.
Cut the bread and fry them with peeled garlic for butter. Sprinkle on top of salad portions. Serve immediately. You can decorate with fresh sprigs of greenery.

A wide variety of dishes are created for lovers of classics and authenticity, and for those who are accustomed to traditional domestic cuisine. Experiment and enjoy!

Nastya Raduzhnaya

If you have to work hard, then no more than 10-15 minutes. There are unusual and hearty options with chicken, sausage, squid, liver, corn, mushrooms and even orange.

Ingredients

300 g Korean carrots;
200 g canned corn;
mayonnaise - to taste.

Preparation

Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with Korean carrots. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

400 g boiled or smoked chicken breast;
300 g Korean carrots;
3 large bell peppers;
salt and mayonnaise - to taste.

Preparation

A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.

Wash the pepper and remove the seeds. Lifehacker has already talked about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

200 g Korean carrots;
200 g smoked sausage;
1 large tomato;
1 large cucumber;
1 bunch of dill or parsley;
salt and mayonnaise - to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.

Salad with Korean carrots, cucumber and radish

Cooking time: 10 minutes.

Ingredients

100 g Korean carrots;
2 cucumbers;
1 radish;
1 bunch of green onions;
1 bunch of parsley;
2 tablespoons olive oil;
1 tablespoon lemon juice;
½ teaspoon mustard;
salt - to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

200 g canned red beans;
100 g Korean carrots;
100 g smoked chicken leg;
3 eggs;
mayonnaise - to taste.

Preparation

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).

Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.

Salad with Korean carrots and crab sticks

Cooking time: 15 minutes.

Ingredients

200 g Korean carrots;
200 g crab sticks;
100 g hard cheese;
100 g mayonnaise;
3 eggs;
1 clove of garlic;
1 bunch of green onions;
1 bunch of dill;
salt and ground black pepper - to taste.

Preparation

Boil the eggs. While they are cooling, cut the crab sticks into thin strips and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.

Combine all the ingredients together, add mayonnaise, salt and mix well.

If desired, you can add canned corn to this salad.

Salad with Korean carrots and croutons

Cooking time: 15 minutes.

Ingredients

200 g Korean carrots;
100 g smoked sausage;
2 eggs;
1 pack of rye crackers;
salt and mayonnaise - to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Ready eggs chop into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.

Season the salad with mayonnaise and serve.

Salad with Korean carrots and squid

Cooking time: 15 minutes.

Ingredients

500 g squid;
500 Korean carrots;
1 small onion;
3 cloves of garlic;
3 tablespoons soy sauce;
1 teaspoon sugar;
1 teaspoon ground coriander;
½ teaspoon ground black pepper;
½ teaspoon ground red pepper;
vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Salad with Korean carrots and liver

Cooking time: 25 minutes.

Ingredients

500 g beef liver;
300 g Korean carrots;
3 large onions;
salt and mayonnaise - to taste;
vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.

Salad with Korean carrots and chicken

Ingredients

300 g chicken fillet;
200 g hard cheese;
150 g Korean carrots;
2 eggs;
salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

200 g chicken fillet;
200 g Korean carrots;
150 g hard cheese;
3 eggs;
1 orange;
mayonnaise and salt - to taste.

Preparation

Boil the chicken in salted water. If you already have boiled fillet, cooking time will be reduced to 10 minutes. Ready chicken and cut the peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

300 g chicken fillet;
200 g pickled mushrooms;
200 g Korean carrots;
100 g pitted olives;
100 g hard cheese;
2 eggs;
greens for decoration;
salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Boil the eggs hard. While this is cooling, wash and dice the mushrooms.

Also cut the chicken and place it on large dish in the form of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.